Fully Loaded Enchilada Zucchini Skins

These Fully Loaded Enchilada Zucchini Skins are such a fun and healthy dinner idea – they’re low carb and the homemade enchilada sauce is super easy to make!

OMG Fully Loaded Enchilada Zucchini Skins I am dying over you.

So, let’s talk about those viral food videos on Facebook. They’re basically everywhere, no matter what you do. Hell, I even make them (sidenote: they’re actually super fun to shoot! I pretty much end up sneaking little tastes mid-take but that’s neither here nor there…)

So as I sat there with 3 zucchini in my fridge that were about to go bad, I knew I had to do something equally as brilliant with them, inspired by Delish (good name for that magazine I must say!)

So here you have my take on zucchini skins. Really, these Fully Loaded Enchilada Zucchini Skins are just stuffed zucchini boats, Mexican-style. One of those things where I was really craving junky pub food, but also wanted to stuff my face with enchiladas.

Well, my trick to quick and easy, super healthy meals is to turn them low carb.

That’s right.

Throw an extra veggie in there. I dare you.

That actually really is my strategy when I want to indulge in some of my favourite foods but want to enjoy a healthier version of it. I love collard wraps for this reason, and fajita stuffed chicken. There’s something about just adding extra veg and skipping the pasta, rice, tortillas and bread.

Not that I’m gluten-free or against bread or anything. OMG bread. I could go for some right now as a matter of fact!

I just feel like when you’re already indulging in something heavier, you want a way to still enjoy all the flavours without feeling as though you’ve eaten a ginormous amount of food. I feel way less guilty eating 10 zucchini skins that I would eating 5 enchiladas.

You know what I mean?

Now let’s talk about guilt and food. This is actually something I’ve really been struggling with a bit lately, some body image issues. Or workout issues? Not exactly sure which.

I’m the type of person who really dedicates myself to something. Whether it’s this food photography and blogging business (yeah, working for two years on this for free before it started generating a small income wasn’t always easy!), or whether it’s health and fitness. For the past couple months, I feel like I have been throwing everything I’ve got into the two and while I’m so proud of myself and happy to reap the rewards, I think there comes a point where you push yourself too far and throw yourself out of balance.

I’ve had to really examine what being healthy means to me, and I have felt more need than ever to remind myself that it’s okay to have ice cream from time to time, or enjoy a drink or two with friends. Not everything is about compromise or hard work. Sometimes it’s the summer, and you just have to have fun while you still can and have that cheat meal.

In the meantime, I’m here for these Fully Loaded Enchilada Zucchini Skins, and embracing my fave foods and flavour profiles. I think I could seriously eat Mexican food everyday for the rest of my life if you let me.

I think another key part of eating healthy is ensuring that you’re actually nourishing yourself with the food you consume. I’ve been so stringent with my diet the past couple months that I’ve really felt the need to get back to the core of what I feel healthy eating is for me: eating foods that are nutritious and help me feel and look my best. Eating is just as much enjoyment as it is fueling, and let me tell you, this veggie-loaded dinner is certainly nutritious AND delicious.

And the enchilada sauce literally takes 10 minutes to make. Get a jar of strained tomatoes, add some seasoning and a pinch of sugar, bring to a boil and simmer. Now drizzle a TON of it all over these Fully Loaded Enchilada Zucchini Skins. YUM!!!

Will you be making these Fully Loaded Enchilada Zucchini Skins?

I think these have become my new Friday night favourite – you know those nights when you’re just craving a giant pile of nachos, it’s been a long week, but you’ve been eating healthy the whole time and you don’t wanna break that streak? Yup, these are pretty perfect.

If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I’d love to see what you come up with!

Heat strained tomatoes in a medium saucepan over med-high heat. Add in chili powder, cumin, sugar and salt, bringing to a boil then simmering for 10 minutes. Preheat oven to 400 F.

Cut zucchini in half lengthwise and scoop out flesh. Add ground beef and veggie mixture. Top with enchilada sauce and shredded cheese. Bake in the oven for 10 minutes until cheese has melted. Garnish with remaining cilantro and serve!

Nutrition Facts

Loaded Enchilada Zucchini Skins

Amount Per Serving

Calories 393Calories from Fat 108

% Daily Value*

Total Fat 12g18%

Total Carbohydrates 26g9%

Protein 39g78%

* Percent Daily Values are based on a 2000 calorie diet.

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About Taylor Stinson

I'm a fun-loving, 20-something girl about town living in the heart of the city, planning my life one meal at a time. Case in point: I'm obsessed with coffee, coconut and anything spicy, and consider a weekend well-spent if there's lots of good food and drink to go around. A proud Torontonian at heart, I'm a lover of all things lifestyle, am a University of Toronto graduate, and have a Masters degree in Journalism from Ryerson University. My favourite hobbies include listening to CBC radio, and cooking up a storm in my tiny city kitchen!